Shrimp Biryani

Shrimp Biryani
Ready in: 40-50 mins | Serving: 4-6


  • 4 dried bay leaves 
  • 2 tbsps. vegetable oil 
  • 1/2 cup chopped raw cashews 
  • 1 cinnamon stick (about 2 inches) 
  • 1 tsp. cumin seeds 
  • 6 whole cardamom pods (crushed)
  • 2/3 cup lemon juice
  • 1 1/2 pounds shrimp (peeled, deveined & rinsed) 
  • 1 tbsp. minced garlic 
  • 2 onions (peeled and chopped)
  • 1/2 tsp. turmeric
  • 1/2 tsp. pepper 
  • 1/2 tsp. salt 
  • 1/2 tsp. saffron threads (toasted)
  • 1/2 tsp. chili powder
  • 2 cups basmati rice 
  • 1 cup plain whole-milk yogurt 


  • Pour oil in a pan and heat over medium flame. Add in cumin seeds, cinnamon stick, bay leaves, cardamom and cashews. Stir everything together for about 3 minutes until you can smell the fragrance. Pour the mixture in a bowl
  • Pour remaining oil in a medium sized pan and heat over high flame. Add garlic and onions. Stir for about 5 to 8 minutes
  • Add in turmeric, chili powder, nut mixture, ½ tsp. salt, pepper and shrimp. Stir and cook frequently until the shrimp changes color to pink. Turn the flame down to medium and stir in yogurt
  • With frequent stirring, cook until the liquid evaporates, for about 10 to 15 minutes. Remove the cinnamon stick and bay leaves
  • Now place a pan over high flame and boil 2 ½ quarts water. Add rice and boil without the lid until tender. Drain water and pour in a bowl. Pour lemon juice while stirring and salt to taste
  • Butter a 3 ½ quarter baking dish and spread the mixture of rice and level it out. Layer ½ of the shrimp mixture on top. Repeat the layers in the same way and end with rice. Sprinkle saffron threads on top. Cover the top with foil
  • Preheat the oven at 350 degrees and bake biryani for about 20 to 25 minutes. Make sure that rice in tender and the center is hot. 
  • Serve hot with raita

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  • Fahad Shariff
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